Slow Cooker Low Country Boil

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Slow Cooker Low Country Boil

 

Once the warm weather hits, it seems like there’s a picnic or potluck nearly every weekend. One of my favorite meals to make for sharing and eating outside is a good ‘ole Low Country Boil. Potatoes, smoked sausage, corn, and shrimp are slow cooked with lots of spices. Low Country Boil is perfect for the slow cooker. The longer it cooks, the more flavor it soaks up from the spicy cooking liquid.

Slow Cooker Low Country Boil

 

The potatoes get added first since they take the longest to cook. Just enough water to cover, lots of seasoning, and a few slices of lemon get added o the slow cooker with the potatoes.

Depending on the size of the potatoes, you’ll cook them for 2 to 3 hours on LOW.

Next add in the sausage and corn and continue to slow cook for a few more hours.

And finally, the shrimp go in for just about 30 minutes.

Slow Cooker Low Country Boil

 

For easy clean-up, I love to line my slow cooker with a Reynolds® Slow Cooker Liner. Clean-up only takes a few seconds. There’s no need to clean out the slow cooker insert. Just throw the bag away. So easy!

Slow Cooker Low Country Boil

 

A Reynolds® Slow Cooker Liner prevents any of the food from even touching the slow cooker insert. They are safe for cooking, FDA-compliant, and designed to be used at high temperatures.

Slow Cooker Low Country Boil

For even easier clean-up, serve this Low Country Boil outside on a picnic table covered with newspapers. If you want it a little spicier, sprinkle it with a little cajun seasoning.

Slow Cooker Low Country Boil

To learn more about Reynolds® Slow Cooker Liners and how they can save you time in the kitchen visit ReynoldsKitchens.com. Find many more slow cooker recipes on Pinterest.

5 from 4 votes
Slow Cooker Low Country Boil
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Slow Cooker Low Country Boil

Low Country Boil made in a crock pot. Great for potlucks with lots of flavor and spice.

Course: Main Course
Servings: 8
Calories: 340 kcal
Author: Christin Mahrlig
Ingredients
  • 1 Reynolds® Slow Cooker Liner
  • 1 1/2 pounds small red potatoes
  • 1 lemon, sliced
  • 1/4 cup Zatarain's Crawfish, Shrimp, and Crab Boil or Old Bay Seasoning
  • 6 cups water
  • 1 pound kielbasa sausage, cut into 1 1/2-inch pieces
  • 4 ears fresh or frozen corn, cut into thirds
  • 2 pounds fresh shrimp with shells on
  • cocktail sauce for serving
Instructions
  1. Place Reynolds® Slow Cooker Liner inside a 6 to 7-quart slow cooker.
  2. Place potatoes in slow cooker. Add lemon slices, seasoning, and water.
  3. Cover and cook on LOW for 2 1/2 to 3 hours.
  4. Add sausage and corn. Cover and cook on LOW 2 hours longer.
  5. Add shrimp, stir to mix them in. The slow cooker will be very full. If necessary, remove some of the corn and sausage. Add water if necessary. The liquid doesn't need to completely submerge everything, but it should be close to the top.
  6. Cover, increase heat to HIGH and cook 20 to 30 more minutes, or until shrimp are cooked through.
  7. Remove Low Country Boil from slow cooker with a large slotted spoon. Remove bag, dump liquid down sink, and discard bag.
  8. Serve with cocktail sauce
Nutrition Facts
Slow Cooker Low Country Boil
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.

Goes Great With:

Banana Pudding Cake

18 thoughts on “Slow Cooker Low Country Boil

    1. I did yesterday! Oh high because my mini corn on cobs were frozen. I had so much going on…i put everything in all at once, but the shrimp. Once the potatoes were done I added the shrimp. I used “slap your momma” shake, one stick of real butter, green onions with half the tops removed and table spoon of minced garlic.

  1. I made this but instead of the crock pot I used pressure cooker so cook time was reduced drastically! It all came out delicious! Will definitely do again.

  2. I’ve made it with shrimp or chicken and both are good. I prefer the seafood boil but chicken is good too. Use Cajun seasoning on either dish.

  3. I do not have access to fresh shrimp where I live, can I use frozen shrimp? Also, do I need to thaw the shrimp first or can I put them in frozen?

  4. Just did a modified version of this recipe (I added beans and tomato sauce), and a whole lemon is waaaay too much. Next time I might just do a bit of lemon juice, or even no lemon at all.

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